MICROBIOLOGICAL ASSESSMENT OF SPOILT GROUNDNUT CAKE (KULIKULI) SOLD IN OWODE MARKET, OFFA KWARA STATE BY ADEREMI SIMBIAT ABIOLA MB/HND/F22/0212 DEPARTMENT OF MICROBIOLOGY, SCHOOL OF BIOLOGICAL SCIENCES, THE FEDERAL POLYTECHNIC OFFA, KWARA STATE,
Abstract
ABSTRACT
Peanut cake commonly known as kulikuli is a product of groundnut. Kulikuli is an indigenous snacks widely consumed by old and young in the West African coast. The process of production of kulikuli involves frying of the peanut (groundnut), milling into paste, extraction of oil and then frying or baking. Hence purpose of this study is to assess the microbiological assessment of spoilt groundnut cake (kulikuli) sold in Owode Market, Offa Kwara State. A total of 4 samples of ready to eat groundnut cake were purchased. The samples were analyzed microbiologically using. The fungi isolated include Aspergillus niger and Fusarium oxysporium. This might be as a result of unhygienic practices during the processing of the product which may range from methods of obtaining and quality of raw materials including sources of water, packaging, handling and distribution of the finished product to the final consumers. Based on these, it is recommended that producers of groundnut cake should use good hygienic places, raw material and equipment to reduce the risk of microbial contamination.
Keywords: Isolation, Identification, Bacteria, Processing, Groundnut.
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